Miss Scarlett in the kitchen with...

...the Sausage Plait

Trying not to think about the Festival with Pine Trees which is less than 6 months away! Let’s think about Sausage Plaits and Picnics instead!

High Point of the Week: The Referendum is over!

Low Point of the Week: The Referendum is over?!!

Quote of the Week:

“If it could only be like this always – always summer, always alone, the fruit always ripe and Aloysius in a good temper…”
―Evelyn Waugh, Brideshead Revisited

Drivel and Recipe of the Week:

In light of the fact that Summer seems to be over and we’ve had the wettest June on record, our thoughts are turning (albeit very very briefly) to the festivities at the end of the year involving a pine tree. There did you see I didn’t mention the C Word! Trials of ********* chutneys will soon be underway – I’m thinking plum, orange, cinnamon, cranberries, nutmeg and star anise!

Quick now let’s return to Summer! Let’s think picnic rugs rather than the winter warming kind of rug! A friend of mine went on an amazing Picnic Food cookery course recently at The Food Hub Cookery School at the Kenton Hall Estate and one of the things she made was a Sausage Plait using onion chutney. And I thought that our very own Onion Marmalade would work perfectly so here is our version of their Sausage Plait:

Very simply roll out a sheet of puff pastry (or buy ready rolled) and lay a roll of sausage meat down the middle. The Farm Shop at Kenton Hall supplies the most delicious Sausage Meat perfectly shaped for this!

Cut the pastry into strips either side of the sausage meat at an angle slanting away from you. Brush with some beaten egg and fold the pastry alternately over each other resulting in a ‘plait’ effect. Brush the top with beaten egg and bake in the oven for about 40 minutes or until the sausage meat is cooked through.